This is the only vegan funfetti cake recipe that you’ll need! An incredibly tender and sweet vanilla base sprinkled with homemade vegan rainbow sprinkles and topped with a rich vegan buttercream frosting for the best birthday cake!
3 1/4 cups cake flour, all-purpose flour or gluten free 1-to-1 baking flour, sifted (do NOT skip- add in 1 tsp arrowroot powder if using all-purpose flour or gluten free 1-to-1 baking flour, see Note)
1 1/4 cup granulated sugar or coconut sugar (see Note)
2 tsp baking powder
1 tsp baking soda
1/4 tsp finely ground sea salt (omit if using vegan butter with salt)
1 1/2 cup unsweetened dairy free milk, room temperature
2 tsp apple cider vinegar (to be mixed with coconut/almond milk)
3/4 cup unsweetened applesauce, room temperature
1/3 cup unsalted vegan butter, melted
2 tbsp vanilla extract
1 cup vegan sprinkles or homemade vegan sprinkles
1 cup vegan butter, softened to room temperature
4 cups powdered sugar, sifted
1 tsp vanilla extract
2–4 tbsp dairy free milk
extra sprinkles for decorating
Vegan Vanilla Cake:
Preheat the oven to 350F and grease two 8″ cake pans with olive or coconut oil and 1 tsp flour per pan. This recipe will also work with three 6″ cake pans.
Add apple cider vinegar to unsweetened dairy free milk and set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and sea salt.
Add in dairy free milk and apple cider vinegar mixture, coconut oil, applesauce, and vanilla together. Mix just enough to combine, but be sure to not over-mix. The flour mixture should be completely integrated.
Fold in the vegan sprinkles.
Divid the batter evenly into the cake pans.
Place cake pans into the oven and bake for 27-30 minutes, or until the toothpick comes out clean. The tops of the cake should be just starting to turn lightly golden.
Let the cakes cool in the pan for 10 minutes, then transfer them to a drying rack to cool completely before frosting.
Vegan Vanilla Buttercream:
Once the cakes are completely cool, add vegan butter to a large bowl and beat together with a hand mixer or stand mixer. Beat until whipped and fluffy.
Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream.
Add in vanilla and 2-4 tablespoons of dairy free milk and continue to beat until desired texture.
Frost cake and decorate with additional sprinkles. Enjoy!
Store any leftovers at room temperature covered for up to 4 days. Additionally, you can store the cake in the fridge, but it will start to dry out if not covered completely.